Title: Spicy lentils with peppers and tomatoes
 Categories: Beans, Middle east
      Yield: 6 Servings
 
MMMMM-----------------------JUDI M. PHELPS----------------------------
    3/4 lb Brown or green lentils;
           -washed and picked over
           -(approximately 2 cups)
      6 c  ;water
      1    Bay leaf
           Salt
      1 T  Olive oil
      1 lg Onion; chopped
      2 cl Garlic; minced or put
           -through a garlic press
      1    Green pepper; seeded and
           -chopped
      2    Hot chili peppers; seeded
           -and finely chopped
  1 1/2 lb Fresh tomatoes; seeded and
           -finely chopped OR
  1 1/2 lb Canned tomatoes; drain juice
           Freshly ground pepper
      3 T  To 4 T cilantro; chopped
           Juice of 1/2 lemon;
           -optional
 
  Combine the lentils, water, and bay leaf in a large heavy-bottomed
  saucepan and bring to a boil.  Reduce heat, cover, and simmer 30 to
  40 minutes, until the lentils are tender.  Add salt to taste.  Drain
  and retain some of the cooking liquid.
  
  Heat the oil in a large heavy-bottomed skillet or casserole and add
  the onion and garlic.  Saute over medium-low heat until the onion is
  tender and beginning to color.  Add the green pepper and chili
  peppers and saute another 5-10 minutes until the pepper is tender and
  add the tomatoes and drained lentils.  Add a little bit of cooking
  liquid from the lentils if the mixture seems dry.  Simmer over
  medium-low heat for 15 minutes. Season to taste with more salt and
  pepper, stir in the cilantro and lemon juice if desired, and serve,
  or allow to cool and serve chilled.
  
  This dish will keep for 3-5 days in the refrigerator.  Serves 6-8.
  
  Per portion:  189 calories, fat 2 g, sodium 12 mg, protein 13 g,
  carbohydrate 31 g, cholesterol 0.  Source:  Mediterranean Light by
  Martha Rose Shulman.
  
  Shared and MM by Judi M. Phelps, Moderator, alt.creative-cook and
  alt.creative-cooking conferences.